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5/11/11

Wild about rhubarb

This year, I discovered rhubarb. Gorgeous to look at, too sour to eat by itself, this amazing perennial adds a spicy tartness to a variety of yummy confections.

This was our plant's second season so I was finally able to harvest its beautiful ruby stalks. The hubby informed me it was now or never, so I hunkered down and searched out some recipes. In addition to the usual strawberry rhubarb desserts, I found a lovely rhubarb muffin recipe that wowed even my mom when she visited!

Preheat oven to 350 degrees. In a small bowl, combine wet ingredients. In a second, larger bowl, combine dry ingredients. Add wet to dry and fold in rhubarb. Spoon batter into prepared muffin tin so each cup is approximately 2/3 full. Combine topping ingredients and spoon on top of batter, patting down gently. Bake for 40 minutes or until cake springs back to the touch.

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Psalm 144

1 Praise be to the LORD my Rock, who trains my hands for war, my fingers for battle.2 He is my loving God and my fortress, my stronghold and my deliverer, my shield, in whom I take refuge, who subdues peoples under me.